Thanks much for posting this recipe!
Growing up in NYC, I am a diehard fan of NY Style and never had a high opinion of cracker style.
However, living in Southern California, it's hard to avoid.
And since my girlfriend is especially fond of cracker style, it was time to try one...
I didn't have time to ferment overnight. The idea was hatched and I only had about 1.5 hours, so I tried to speed up the process by using warm water, some honey to feed the yeast, and by putting my dough bins near the oven until it was time to bake. I wasn't sure what TF to use, so I went for 0.06.
Here's the recipe:
Flour (100%): 218.69 g
Water (45%): 98.41 g
IDY (.75%): 0.54 tsp
Salt (2%): 0.78 tsp
Olive Oil (4%): 8.75 g | 1.94 tsp
Honey (2%): 4.37 g | 0.21 tbsp
Total (153.75%): 336.23 g | TF = 0.0624
The toppings were basically an Italian kitchen sink: a light coating of alfredo sauce, a light drizzle of my red sauce, cherry tomato, basil, garlic, mozzarella, grilled chicken, a bit of pesto, sun-dried tomatoes, and goat cheese.
I used a stone at 500F for about 3 minutes and it browned the bottom nicely. Then, to get a bit more char on top, I threw it into my brick-lined under-the-oven broiler for about 30 seconds. That did the trick!
I was impressed with the flavor of the crust, despite such a short ferment period. And the texture was awesome! It had just the right amount of crunch, but had enough flexibility to not fall apart. Not surprisingly, the charred portions were really flavorful.
I think Iím a fan and will try this style again. I think it would be great at parties as you can really play with topping combinations without getting too full on crust.
Thanks again for posting up!